Cookie Butter-Stuffed Snickerdoodle Pizookie

by Jillian
A warm and deliciously doughy deep-dish snickerdoodle cookie loaded with luscious pockets of cookie butter!

A warm and deliciously doughy deep-dish snickerdoodle cookie loaded with luscious pockets of cookie butter!

I’m sure I’ve mentioned this PLENTY of times on my blog over the years, but I can NEVER get enough cinnamon-sugar ANYthing. Whether it’s icing-drenched cinnamon rolls, soft and pillowy snickerdoodles, or the always addictive Cinnamon Toast Crunch cereal, I’ve never found a cinnamon sugary treat I didn’t like, let alone love

Even though it wasn’t that long ago that I posted my Snickerdoodle Cupcakes, I definitely felt it was time to break out the cinnamon-sugar and create another snickerdoodle-licious recipe. So this week, I decided to combine my love of snickerdoodles with my love of cookie butter…

This Cookie Butter-Stuffed Snickerdoodle Pizookie is basically the direct result of me trying to fit all of my cravings into one dessert. I know it’s officially Spring and it’s all about the fresh seasonal fruits like lemons, limes, and strawberries, but this week I was really feeling a warm, thick, ooey gooey snickerdoodle brimming with creamy cookie butter. And besides, this is my blog, so I do WHAT I want WHEN I want! #ThePerksOfBeingAnAdult

Honestly, I’m amazed it took me so long to incorporate both snickerdoodles and cookie butter into a recipe. I’ve done Cookie Butter-Stuffed Ginger Cookies, and I’ve done countless other snickerdoodle recipes, but I’ve never combined these two loves of mine. Correction: THREE loves. Pizookies are EASILY included in that list of things I adore. I mean, how can you NOT be completely infatuated with a giant cookie that’s incredibly soft, slightly under-baked, and warm from the oven?? Heaven in a skillet is what they should really call these mouthwatering gifts from God.

I’d also like to point out that pizookies are not to be confused with cookie cakes. Cookie cakes are ok and all, but they’re usually served cold/room temp and decorated in frosting. They’re not nearly as warm and deliciously ooey gooey as pizookies. Plus, pizookies are usually served with a cold and creamy scoop of ice cream which melts all throughout the beautiful crevices of doughy goodness. In my opinion, they’re a major step ABOVE cookie cakes.

All heavenly qualities aside, what I love about pizookies is that they’re so darn easy to make. For one thing, there’s no individual dough ball-rolling involved since everything is baked into one skillet.

The steps are simple, really. Once half of the dough is evenly pressed into the skillet, half of the cinnamon-sugar is sprinkled on top. This is then followed up with dollops of cookie butter scattered throughout. To ensure all of the cookie butter dollops are fully covered, I took chunks of the remaining dough, flattened them slightly, then placed them evenly over the cookie butter. Make sure to have a small bowl of water handy, so that you can dip your fingers into the water between dough-flattening. The snickerdoodle dough tends to be pretty sticky, so the water prevents it from sticking to your fingers so much.

After a final dusting of cinnamon-sugar is sprinkled on top, the whole thing goes into the oven for about 27-30 minutes. You can tell it’s done when the edges are lightly browned and the center looks dry to the touch.

Although you might be tempted to grab a spoon and dig in right away, I highly recommend allowing the pizookie to rest and cool off for about 20-30 minutes. You need the residual heat to finish baking the cookie, so that it’s not too doughy or underbaked. Don’t worry though, it’ll still be PLENTY soft and ooey gooey after the wait…

Now, a pizookie isn’t fully dressed until it’s been crowned with an ice-cold scoop of ice cream. Traditionally, you would use good ol’ vanilla ice cream. Unfortunately, I didn’t have any on hand.

But FORTUNATELY, I had THIS on hand.

Honestly, what could be more perfect than a scoop of cookie butter ice cream on top of a warm slice of Cookie Butter-Stuffed Snickerdoodle Pizookie?

And I swear this is NOT sponsored! I actually found this UNBELIEVABLY divine cookie butter ice cream at Safeway, thinking I’d just devour the entire carton during a Golden Girls TV marathon.

Seriously, have you ever seen anything more beautiful than this? With its delicately crisp cinnamon-sugar crust on top, and its deliciously doughy interior, this pizookie is absolute perfection.

And of course, you can’t forget the glorious pockets of cookie butter literally spilling out as you slice into this beast of a cookie…

A warm and deliciously doughy deep-dish snickerdoodle cookie loaded with luscious pockets of cookie butter!

Cookie Butter-Stuffed Snickerdoodle Pizookie

A warm and deliciously doughy deep-dish snickerdoodle cookie loaded with luscious pockets of cookie butter!
Prep Time 1 hour
Cook Time 30 minutes
Chilling Time 20 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 8 Servings

Ingredients
  

Dough:

  • 3 cups all-purpose flour
  • 1 ½ teaspoon cream of tartar
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup unsalted butter softened
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 2 eggs
  • ½ cup milk
  • 1 teaspoon vanilla

Cinnamon-Sugar:

  • ¼ cup granulated sugar
  • 2 teaspoons cinnamon

To Assemble:

  • ½ cup cookie butter Biscoff spread

Instructions
 

  • In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt; set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth, about 1 to 2 minutes. Add both sugars and continue beating on medium speed until smooth and creamy.
  • Scrape down the sides of the bowl, add the eggs, one at a time, beating until just combined. Add the milk and vanilla and beat on medium-high speed. Dump in the flour mixture and beat on low for about 1 minute.
  • Dollop half of the dough into a greased 10-inch cast iron skillet. Wrap the other half in plastic wrap. Place both in the freezer for 15-20 minutes so that dough is less sticky and easier to work with. In a small dish, combine the 1/4 cup of sugar and 2 teaspoons of cinnamon with a fork or spoon.
  • Preheat oven to 350ºF. Once chilled, press the dollops of dough into an even layer in the bottom of the skillet. Sprinkle with half of the cinnamon-sugar.
  • Spoon dollops of the cookie butter evenly over the dough. Take chunks of the remaining dough, flatten slightly*, and layer them side by side on top of the cookie butter. Try to cover as much of the cookie butter as possible. Sprinkle with the last half of the cinnamon-sugar.
  • Bake for 27-30 minutes, or until edges are lightly golden. Allow to cool for at least 20-30 minutes. Serve with a scoop of ice cream, if desired.

Notes

*Dip your fingers into a small bowl of water to prevent the dough from sticking to your fingers.
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